| Brewer | Clinton Ebadi |
| Date | 5/6/11 |
| Batch Size | 5.635 gal | Boil Size | 6.885 gal |
| Boil Time | 1.000 hr | Efficiency | 75% |
| OG | 1.051 sg | FG | 1.010 sg |
| ABV | 5.4% | IBU | 24.1 (Tinseth) |
| Color | 4.5 srm (Morey) | Estimated calories (per 12 oz) | 167 |
| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| White Wheat Malt | Grain | 7.000 lb | Yes | No | 86% | 2.0 srm |
| Pale Malt (2 Row) US | Grain | 3.000 lb | Yes | No | 79% | 2.0 srm |
| Rice Hulls | Adjunct | 16.000 oz | Yes | No | 0% | 0.0 srm |
| Caramel/Crystal Malt - 20L | Grain | 8.000 oz | Yes | No | 75% | 20.0 srm |
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Sorachi Ace | 11.6% | 0.071 oz | Boil | 1.000 hr | Pellet | 2.6 |
| Sorachi Ace | 11.6% | 0.250 oz | Boil | 30.000 min | Pellet | 7.0 |
| Sorachi Ace | 11.6% | 0.500 oz | Boil | 15.000 min | Pellet | 9.1 |
| Sorachi Ace | 11.6% | 0.750 oz | Boil | 5.000 min | Pellet | 5.5 |
| Name | Type | Use | Amount | Time | Irish Moss | Fining | Boil | 2.500 tsp | 15.000 min | Yeast Nutrient | Other | Boil | 0.065 oz | 15.000 min | Ginger (shaved) | Spice | Boil | 1.667 oz | 15.000 min | Chamomile | Herb | Boil | 0.500 oz | 15.000 min | Ginger (shaved) | Spice | Boil | 0.833 oz | 30.000 min | Ginger (shaved) | Spice | Boil | 0.833 oz | 5.000 min | Ginger (dried/ground) | Spice | Boil | 0.353 oz | 15.000 min | Chamomile | Herb | Boil | 0.353 oz | 5.000 min |
|---|
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| Safale S-05 | Ale | Dry | 2.23 tsp | Primary |
| Name | Type | Amount | Temp | Target Temp | Time |
|---|---|---|---|---|---|
| first | Infusion | 3.000 gal | 167.130 F | 150.000 F | 1 hr |
| Top Up | Infusion | 1.500 gal | 212.000 F | 170.000 F | 10 min |
| Final Batch Sparge | Infusion | 4.000 gal | 173.962 F | 165.200 F | 15 min |
<h1>Changes from 7E</h1>
<p>It's been a few years so not 100% sure. Brewing notes from 7E showed an extra 10g of chamomile was added at five minutes, integrated that.</p>
<p>Based on notes, yeast hit over 80% efficiency... increased yeast efficiency to 80% to get a clearer idea of the FG. Notes also indicate heavy losses to trub (probably from the chamomile), need to use hop sock with chamomile and might want to increase batch size slightly just in case.</p>
<h1>Changes from 7D</h1>
<p>The fresh ginger flavor in 7D was ok, but still not spicy enough. Adding a small amount of dried ginger in an attempt to add some kick, dropped the fresh ginger slightly.</p>
<p>5 gal to save time... upped target gravity slightly.</p>